Vietnamese bowl with sweet and tangy vinaigrette from Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals (page 121) by Carolynn Carreño

  • salmon fillets
  • scallions
  • bean sprouts
  • carrots
  • cilantro
  • fresh ginger
  • honey
  • limes
  • sesame oil
  • rice vinegar
  • brown rice
  • cabbage
  • Fresno chiles
  • reduced salt soy sauce
  • roasted salted peanuts
  • EYB Comments

    Can substitute shrimp, chicken breasts, or firm tofu for salmon fillets; quinoa for brown rice; and cashew nuts for peanuts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute shrimp, chicken breasts, or firm tofu for salmon fillets; quinoa for brown rice; and cashew nuts for peanuts.

  • MollyB on January 26, 2018

    Really like this made with the tofu variation. Leftovers were good the next day for lunch.

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